Buckwheat & Blueberry Baby Porridge

20 min 4 serving(s) From 6m
Buckwheat & Blueberry Baby Porridge

A naturally gluten-free porridge made with buckwheat groats, smashed blueberries, and brain-boosting flaxseed. Thick and scoopable, this nutrient-dense breakfast introduces babies to new grains and antioxidant-rich berries.

Ingredients

  • 60 grams Buckwheat Groats
  • 200 ml Whole Milk
  • 50 grams Fresh Blueberries
  • 1 tablespoon Ground Flaxseed
  • 0.25 teaspoon Ground Cinnamon

Instructions

  1. Rinse the buckwheat groats under cold water.
  2. Place in a small saucepan with the milk and bring to a gentle boil.
  3. Reduce heat to low, cover, and simmer for 12–15 minutes, stirring occasionally, until the groats are soft and the mixture is thick and porridge-like.
  4. While the porridge cooks, smash the blueberries with a fork (flatten each one to eliminate the round shape for safety).
  5. Remove porridge from heat. Stir in the smashed blueberries, ground flaxseed, and cinnamon.
  6. Allow to cool. The porridge should be thick enough for baby to scoop with hands or a pre-loaded spoon.

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